French onion beef stew with a cheesy croûte top

Method

• step 1

  Heat 1 tbsp of oil in a large, non-stick frying pan and brown the beef in batches over a high heat, adding more oil if needed. Season the meat as you go. Scoop out each batch into a casserole once done.

• step 2

  Halve and peel the onions, then remove the first layer (freeze to keep for stock, if you like) – this first layer can sometimes be quite tough and will stop your onions becoming meltingly soft.

• step 3

  Melt the butter in the same frying pan, then cook the onions with 1 tsp of sea salt over a low-medium heat for 45 mins, stirring now and again, until very soft and golden-brown – you can cover the pan to help the process along. The onions should be reduced quite a lot and you should be able to break them by squeezing between your fingers. Once done, season with 1 tsp of ground black pepper. Heat the oven to 160C/140C fan/gas 3.

• step 4

  Scoop out a third of the onions and keep aside. Stir the garlic into remaining onions and cook for 3-4 mins, then add the flour and stir until it has been absorbed. Turn up the heat, still stirring, and gradually add the wine, followed by the thyme and stock. Keep stirring until the liquid just comes to the boil, then carefully tip into the casserole with the beef.

• step 5

  Put on a lid and bake for 2 hrs 30 mins or until the beef and onions are meltingly tender, and the sauce has thickened. Stir in the reserved onions for the final 30 mins of cooking.

• step 6

  To serve, ladle the stew into 4-6 small individual casseroles or large bowls. Toast the baguette slices on both sides and rub one side with a cut clove of garlic. Spread with mustard and pile up with the gruyère, then put on top of the casseroles, if using – slide under a hot grill until the cheese is bubbling. Alternatively you can grill a big tray of the croûtes then serve on top of the stew once plated.